Tutu's Kalbi Ribs

When I found this recipe for Korean-style kalbi short ribs in one of my grandmother's yellowed cookbooks, I felt like I discovered a treasure. There are hundreds of variations on the recipe for this marinade, but this is my family's favorite.

1-1/2cups Aloha Shoyu (see note)

1/2 cup vegetable oil

3 tablespoons granulated sugar

1/2 teaspoon freshly ground black pepper

3 tablespoons sesame seeds, toasted in a skillet

5 cloves of garlic, finely minced

1 inch knob of ginger, peeled and sliced into thin strips

4 scallions

4 pounds cross-cut beef short ribs (called flanken or Korean-style)

In a medium bowl, combine the shoyu, oil and sugar, stirring until sugar is dissolved. Stir in the pepper, sesame seeds, garlic and ginger. Thinly slice the white and light green parts of the scallions and stir into the marinade. Thinly slice the dark green tops and set aside for the garnish. Divide ribs equally into two plastic zip-top freezer bags. Pour half of marinade into one of the bags, remove all the air possible, and seal. Repeat with the second bag. Refrigerate overnight.

Pull ribs out of the cooler 15 minutes prior to cooking. Grill to desired doneness, turning once, about 3 minutes on each side. If you're at home, they can also be broiled in the oven. Whichever your cooking method, keep a close eye on the ribs; they cook very quickly. Sprinkle with reserved chopped scallions and serve. Note:Aloha Shoyu, a sweet, light soy sauce, can be purchased at Anzen or Uwajimaya. It is a favorite in Hawaii, and it makes all the difference in this recipe. -- From Lila Martin